Chicken Meat Loaf

Ingredients

• 3  chicken-breast halves, pounded to 1/4-inch thich
• 3  tablespoons  olive oil
• 3  scallions, trimmed and thinly sliced
• 1  1-inch piece fresh ginger, peeled and thinly sliced
• kosher salt
• black pepper
• 1/2  lime
• 2  eggs
• 2  tablespoons  Dijon mustard
• 1  tablespoon  plus 2 teaspoons tomato paste
• 3  garlic cloves, peeled
• 1  small yellow onion, quartered
• 1  small carrot, peeled and cut into large pieces
• 1/2  Golden Delicious apple, peeled and grated
• 1  cup  bread crumbs
• 1/3  cup  shelled pistachios
• 3  tablespoons  maple syrup

Directions

1. In a large bowl, combine the chicken, 2 tablespoons of the oil, 2 scallions, half of the ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Juice the lime over the top and toss to combine; set aside for 15 minutes.
2. Meanwhile, in a large saucepan, combine the rest of the ginger and the juiced lime half. Add an inch of water, place a large steamer basket (or large colander) in the pan, and bring to a boil. Remove the chicken from the marinade and place in the steamer in a single layer. Steam until cooked through, about 5 minutes, flipping once halfway through. Transfer to a cutting board and chop into 1/4-inch pieces.
3. Heat oven to 400º F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.
4. In a large bowl, whisk together the eggs, mustard, 1 tablespoon of the tomato paste, remaining oil, and 1/4 teaspoon each salt and pepper. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl with the egg mixture. Add the chicken to the bowl along with the apple, breadcrumbs, and remaining scallions. Using your hands, mix to combine well. Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.
5. Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving.

Avgolemono (Greek Lemon-Egg Soup)

Ingredients

• 6  cups  low-sodium chicken broth
• 3/4  cup  long-grain rice
• 2  cooked chicken-breast halves, skin discarded and meat shredded
• 2  large eggs, at room temperature
• 1/3  cup  fresh lemon juice
• 1  lemon, thinly sliced

Directions

1. Place the broth and the rice in a large saucepan and bring to a boil.
2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
3. Add the chicken. Remove the soup from heat and cover.
4. Whisk the eggs and lemon juice in a medium bowl until frothy.
5. Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.
6. Ladle soup into bowls. Serve immediately with a slice of lemon.

Chicken With Tarragon and Leeks

Ingredients

• 1 1/2  pounds  baby new potatoes (about 16)
• 8  small skinless chicken thighs (1 1/2 pounds)
• 3  leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
• 1  cup  dry white wine
• Kosher salt
• 1  10-ounce package frozen peas
• 1/3  cup  heavy cream
• 1  tablespoon  chopped fresh tarragon

Directions

1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Chicken Quesadilla Pie

Ingredients

• 1  10-ounce can green or red enchilada sauce
• 1/4  cup  heavy cream
• 4  8-inch flour tortillas
• 2  cups  (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
• 1  3 1/2- to 4-pound rotisserie chicken, shredded
• 1/2  small red onion, finely chopped
• 1  zucchini, quartered lengthwise and thinly sliced
• 1  cup  salsa
• 1  avocado, diced
• 1  cup  fresh cilantro leaves

Directions

1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
4. Slice into wedges and serve with the salsa, avocado, and cilantro.

Chicken Parmesan

Ingredients

• 6  tablespoons  canola oil
• 1  pound  chicken cutlets (about 4), 1/4-inch thick
• kosher salt and pepper
• 1/2  cup  all-purpose flour
• 2  eggs, beaten
• 1  cup  bread crumbs
• 1  cup  jarred marinara sauce, warmed
• 1  cup  (3 ounces) grated Parmesan
• garlic bread (optional)

Directions

1. Heat broiler. Heat 3 tablespoons of the oil in a large skillet over medium heat.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
3. Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
4. Cut the cutlets in half crosswise. Place 4 halves on a baking sheet, spoon half the sauce over them, top with the remaining cutlets and sauce, and sprinkle with Parmesan.
5. Broil until the cheese melts, about 2 minutes. Divide among plates. Serve with the garlic bread (if desired

Turkey Sandwiches With Apple and Walnut Mayo

Ingredients

• 1  tablespoon  Dijon mustard
• 1/4  cup  walnuts
• 1  tablespoon  chopped fresh parsley
• 1/3  cup  mayonnaise
• 8  slices wheat bread
• sliced turkey
• 1  green apple, cored and thinly sliced

Directions

1. Mix the mustard, walnuts, and parsley into the mayonnaise. (For extra flavor, mix in a few drops of hot sauce.)
2. Spread it on the bread, then make sandwiches with the sliced turkey and apple.

Pot Sticker Pad Thai

Ingredients

• 1  16-ounce bag frozen pot stickers
• 1  tablespoon  olive oil
• 1  carrot, thinly sliced on the diagonal
• 1  small head Napa cabbage, thinly sliced
• 2  tablespoons  soy sauce
• 1/4  cup  salted peanuts

Directions

1. Cook the pot stickers according to the package directions; drain.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.
3. Transfer the vegetables to plates, top with the pot stickers, and sprinkle with the peanuts.

Tortellini Soup

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into 8 pieces
• 6  cups  low-sodium chicken broth
• 2  carrots, cut into thin rounds
• 1/2  bunch Swiss chard, cut crosswise into 1-inch strips
• 1  8- to 9-ounce package tortellini, preferably vegetable
• 3/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  cup  (1 ounce) grated Parmesan

Directions

1. Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones. 
2. Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.
3. When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Turkey-Barley Vegetable Soup

Ingredients

• 1  tablespoon  olive oil
• 1/2  pound  ground turkey
• 1  onion, chopped
• 1  carrot, sliced
• 1  stalk celery, chopped
• 6  cups  chicken broth
• 1/2  cup  pearl barley
• kosher salt and black pepper
• 3  cups  baby spinach, chopped

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
2. Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
3. Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach

Chicken Posole

Ingredients

• 1  4 1/2- to 5-pound chicken
• 4  medium onions
• 1  celery stalk, cut into 2-inch chunks
• 4 to 6  sprigs  parsley
• 1/2  teaspoon  black pepper
• 2  fresh poblano chiles, seeded and chopped, or two 4 1/2-ounce cans
• 3  fresh jalapenos, seeded and chopped
• 4  large cloves garlic, minced
• 2  15-ounce cans hominy, drained
• 1  tablespoon  salt
• 1  tablespoon  ground cumin
• 1  tablespoon  chili powder
• 1  teaspoon  ground or dried oregano
• 1/2  cup  chopped fresh cilantro
• 3  tablespoons  fresh lime juice

Directions

1. Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
2. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
3. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
4. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

Monte Cristo Sandwich

Ingredients

• 3  tablespoons  Dijon mustard
• 2  6-count boxes frozen French toast
• 1  9-ounce package thinly sliced ham
• 1  9-ounce package thinly sliced turkey
• 12  slices Swiss cheese
• 3  tablespoons  mayonnaise (optional)
• 6  tablespoons  butter, at room temperature

Directions

1. Heat oven to 400° F.
2. Spread the mustard on 6 pieces of the French toast. Divide the ham and turkey evenly among them and top each with 2 slices of the cheese.
3. Spread the remaining 6 pieces of French toast with the mayonnaise (if desired) and sandwich together.
4. Heat a large skillet over medium heat. Spread ½ tablespoon of the butter on the top and bottom of each sandwich.
5. Cook 3 sandwiches in the skillet until brown, 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining sandwiches.
6. Transfer to oven and bake until the cheese is melted and the toast is heated through, about 4 minutes.